Oh my gosh, you have to try this candied orange almond cake – it’s the kind of dessert that makes people sneak second slices when they think you’re not looking! I first fell in love with this cake at my aunt’s holiday party, where it sat proudly on her vintage cake stand, glistening with those jewel-like orange slices. The moment I took a bite, I knew I needed the recipe. That perfect balance of nutty almond flavor with bright citrus? Absolute magic. And the texture? So moist it practically melts in your mouth. Trust me, this isn’t your average cake – it’s a showstopper that’s surprisingly simple to make.

What makes this cake special is how the candied oranges caramelize into this sticky, citrusy topping while the almond cake bakes underneath. The aroma alone will have your whole kitchen smelling like a sunny orange grove. I’ve tweaked my aunt’s original recipe over the years (sorry Aunt Marie!), adding Greek yogurt for extra tenderness and playing with the orange-to-almond ratio until it was just right. Now it’s my go-to dessert for everything from casual brunches to fancy dinner parties. Just wait until you see how those orange slices transform into edible stained glass when you flip the cake!

Why You’ll Love This Candied Orange Almond Cake

Listen, I know you’re probably thinking “another cake recipe?” – but this one? This one’s different. Here’s why it’s become my absolute favorite dessert to make (and eat!):

That texture! The combination of almond flour and Greek yogurt creates this unbelievably moist crumb that stays tender for days. No dry cake here!
Citrus explosion! Between the candied orange topping and zest in the batter, every bite sings with bright, sunny orange flavor.
Looks fancy, comes together easy! Those jewel-like orange slices make it look like you spent hours, but honestly? It’s simpler than frosting a layer cake.
Perfect balance! The nutty almond flavor plays so nicely with the sweet-tart oranges – it’s sophisticated without being fussy.
Versatile superstar! Equally at home at brunch, afternoon tea, or as a dinner party finale.

Seriously, the first time I made this, my neighbor begged for the recipe before she’d even finished her slice. That’s when I knew I had a winner!

Ingredients for Candied Orange Almond Cake

Okay, let’s talk ingredients – because quality matters here! I’ve learned through trial and error (and a few cake disasters) that using the right stuff makes all the difference. Here’s what you’ll need:

Candied Orange Topping

1 large orange – sliced into 9 thin rounds (about 1/8-inch thick, and yes, remove those seeds!)
1/3 cup unsalted butter – trust me, salted butter will make it too salty
1/2 cup light brown sugar – packed firmly into the measuring cup
2 tbsp honey – or maple syrup if you prefer
2 tbsp fresh orange juice – squeeze it from the orange you’re slicing!
1 tsp orange zest – the bright flecks make all the difference
Pinch of salt – just a tiny one to balance the sweetness

Almond Orange Cake Batter

1 1/4 cups all-purpose flour – spoon and level it, don’t scoop!
3/4 cup almond flour – the fine kind, not almond meal
1 1/2 tsp baking powder – make sure it’s fresh
1/4 tsp baking soda – yes, we use both!
1/2 tsp salt – balances all that sweetness
1/2 cup unsalted butter – softened but not melted
2/3 cup granulated sugar – regular white sugar works perfectly
2 large eggs – room temperature is best
1 tsp vanilla extract – the good stuff, not imitation
1/3 cup Greek yogurt – or sour cream if that’s what you have
1/3 cup fresh orange juice – again, fresh squeezed!
1 tbsp orange zest – more bright citrus flavor

See? Nothing too crazy – just good, simple ingredients that work magic together. Now let’s get baking!

How to Make Candied Orange Almond Cake

Alright, let’s dive into the fun part – making this gorgeous cake! Don’t worry if you’re not a baking pro – I’ll walk you through each step with all my little tricks. Just follow along, and you’ll have a stunning dessert that’ll make you feel like a pastry chef!

Preparing the Candied Orange Topping

First things first – that beautiful orange topping! Here’s how to get those perfect caramelized slices:

Start by melting your butter in a small saucepan over medium heat. Once it’s bubbling slightly, whisk in the brown sugar, honey, orange juice, zest, and that pinch of salt. Keep stirring until it turns into this glossy, bubbly syrup – about 2 minutes max. You’ll know it’s ready when it coats the back of a spoon nicely.

Now here’s my secret: immediately pour this into your prepared pan (I use an 8×8-inch square pan lined with parchment). Quickly arrange those thin orange slices in a single layer before the syrup sets. Try to space them evenly – they’ll spread a bit as they bake. And whatever you do, don’t walk away at this stage! Burnt sugar is no one’s friend.

Mixing the Almond Orange Cake Batter

While your orange topping cools slightly, let’s make the batter. This is where texture magic happens!

First, whisk together all your dry ingredients – the flours, baking powder, baking soda, and salt. Set this aside. Now, grab your softened butter and sugar. Cream them together for a good 2-3 minutes until pale and fluffy. I know it’s tempting to rush this step, but trust me – those extra minutes of creaming make the cake light yet rich.

Beat in the eggs one at a time, then stir in the vanilla, yogurt, orange juice, and zest. The batter might look a bit curdled at this point – totally normal! Gently fold in the dry ingredients just until no flour streaks remain. Overmixing = tough cake, and we don’t want that!

Baking and Finishing the Cake

Carefully spoon the batter over your orange slices and smooth the top. Pop it in a 350°F oven for 30-38 minutes. You’re looking for golden brown edges and a toothpick that comes out with moist crumbs (not wet batter).

Here’s the crucial part: let it cool for exactly 10 minutes – no more, no less! Then run a knife around the edges and flip it onto a plate in one confident motion. Those orange slices will be glistening like edible jewels! If any slices stick, just gently nudge them back into place.

For the final touch, sprinkle with sliced almonds while still warm so they stick. Tiny rosemary sprigs add a pretty, aromatic touch if you’re feeling fancy. Let it cool completely before slicing – I know, the wait is torture!

Tips for the Best Candied Orange Almond Cake

After making this cake more times than I can count (okay fine, I’ve lost count because I eat it too fast!), I’ve picked up some foolproof tricks:

Zest first, juice later! Always zest your oranges before juicing – it’s impossible to zest a squeezed orange!
Slice those oranges paper-thin – about 1/8-inch thick. Thick slices won’t caramelize properly.
Room temp ingredients matter! Cold eggs and butter don’t cream as well. Take them out an hour before baking.
Don’t peek! Resist opening the oven door for at least 25 minutes or your cake might fall.
The 10-minute flip rule is sacred! Wait too long and the topping sticks; flip too soon and it’s a gooey mess.

Oh! And if some syrup leaks out when flipping? Just spoon it back over the oranges – no one will know!

Variations for Your Almond Orange Cake

One of the best things about this cake? How easily you can tweak it to suit your mood or what’s in your pantry! Here are my favorite ways to play with the recipe:

Citrus swap: Try Meyer lemons instead of oranges for a tarter twist – just adjust the sugar slightly. Grapefruit works surprisingly well too!

Nutty options: Swap almond flour for hazelnut or pistachio meal if you want to change up the flavor profile.

Gluten-free: Use a 1:1 gluten-free flour blend instead of all-purpose – the almond flour keeps it moist.

Boozy version: Add a tablespoon of Grand Marnier or Cointreau to the syrup for adult gatherings.

The possibilities are endless – have fun experimenting!

Serving and Storing Candied Orange Almond Cake

Oh, the joy of serving this cake! I love presenting it whole on a pretty cake stand – those glossy orange slices always get oohs and aahs. For the ultimate experience, serve slightly warm slices with a dollop of whipped cream or vanilla ice cream. The contrast between warm cake and cool cream? Divine! It’s perfect with afternoon tea or strong coffee – the citrus cuts through beautifully.

Storage tip: Keep leftovers in an airtight container at room temperature for up to 2 days (if they last that long!). For longer storage, wrap slices individually and freeze for up to a month. Just thaw at room temperature – a quick zap in the microwave brings back that fresh-baked magic!

Candied Orange Almond Cake FAQs

I get asked the same questions about this cake all the time – so let me save you some trouble with answers to the most common ones!

Can I use bottled orange juice instead of fresh?
Technically yes, but fresh makes all the difference! Bottled juice lacks that bright, vibrant flavor we’re going for. Plus, you need the fresh oranges for slicing anyway – just squeeze what’s left after zesting!

Help! My oranges stuck to the pan!
Oh no! Next time, make sure to line your pan with parchment paper – it’s a lifesaver. If they’re stuck now, gently warm the bottom of the pan over low heat for 30 seconds to loosen the syrup.

Can I make this cake ahead of time?
Absolutely! Bake it the day before and store at room temperature. The flavors actually deepen overnight. Just wait to add almond garnish until serving so it stays crunchy.

Why did my cake sink in the middle?
Probably opened the oven door too early! The cake needs time to set – wait at least 25 minutes before peeking. Also check your baking powder isn’t expired.

Can I use mandarin oranges instead?
You can, but they’re trickier to slice thin enough. If you try it, pat the slices very dry first – mandarins release more juice during baking.

Nutritional Information

Okay, let’s talk numbers – but remember, these are just estimates! Your actual nutrition values might vary depending on your exact ingredients and slice size. Here’s the breakdown per serving (about 1/9th of the cake):

340 calories, 18g fat (9g saturated), 40g carbs (2g fiber, 28g sugar), and 6g protein. Not bad for something this delicious, right?

Keep in mind – this cake is a treat, not a health food! But hey, oranges have vitamin C and almonds have protein… that counts for something, right? *wink*

Share Your Candied Orange Almond Cake

I’d love to hear how your cake turns out! Did you add any fun twists? Snap a photo of those gorgeous caramelized oranges – I live for your baking success stories!

Irresistible Candied Orange Almond Cake Recipe in 9 Simple Steps

Author: lucy
Total Time: 55 minutes
Yield: 9 servings 1x
Diet: Vegetarian

Print Recipe

Description

A moist and flavorful almond cake with candied orange slices on top, perfect for dessert or a sweet treat.

Ingredients

Scale

Candied Orange Topping
- 1 large orange, sliced into 9 thin rounds (remove seeds)
- 1/3 cup unsalted butter
- 1/2 cup light brown sugar (packed)
- 2 tbsp honey (or maple syrup)
- 2 tbsp fresh orange juice
- 1 tsp orange zest
- Pinch of salt
Almond Orange Cake Batter
- 1 1/4 cups all-purpose flour
- 3/4 cup almond flour (fine almond meal)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup Greek yogurt (or sour cream)
- 1/3 cup fresh orange juice
- 1 tbsp orange zest
Garnish (optional)
- 2–3 tbsp sliced almonds
- Tiny rosemary sprigs (optional)

Instructions

Heat oven to 350°F. Grease an 8×8-inch baking pan or line with parchment.
In a small saucepan over medium heat, melt butter. Stir in brown sugar, honey, orange juice, zest, and salt. Simmer 1–2 minutes until glossy.
Pour the syrup into the prepared pan. Arrange orange rounds in a single layer.
In a bowl, whisk flour, almond flour, baking powder, baking soda, and salt.
In a large bowl, beat softened butter and granulated sugar until light and fluffy, 2–3 minutes.
Beat in eggs one at a time, then mix in vanilla, yogurt, orange juice, and orange zest.
Add dry ingredients and mix just until no flour streaks remain.
Spoon batter gently over the orange slices and spread evenly. Bake 30–38 minutes until golden.
Cool 10 minutes, then run a knife around the edges. Invert onto a plate.
Sprinkle with sliced almonds and rosemary sprigs if desired. Slice and serve.

Notes

Use fresh orange juice and zest for best flavor.
Let the cake cool slightly before flipping to ensure the topping sets.
Store leftovers in an airtight container for up to 3 days.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 28g
Sodium: 180mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 6g
Cholesterol: 75mg

Keywords: candied orange almond cake, almond orange cake, mini orange cakes, candied orange slices dessert, moist almond cake, citrus almond cake